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Prepare the griddle or cast iron pan at medium heat or around 350.
Lay down 5 pieces of bacon.
Cook until crispy you will crumble them after they cool to incorporate into the chicken and onion mixture.
Preserve the residual grease that you produce from the cook. Set aside the bacon to drain.
Sauté the onions for 3 - 5 minutes in the bacon grease.
Apply 1 t of cooking oil to the griddle and warm. Drop down the ground chicken.
Season with Texas Sugar and fold in the sautéed onions. Cook the ground chicken until 165 internal temperature verifying with an instant read thermometer.
Crumble the bacon and mix in the meat/onion mixture.
Divide the meat/onion/bacon mixture into rectangular piles that will be destined for your buns.
Butter your buns and warm them open side down on the griddle to toast.
Near the end of the cook, lay down slices of cheese.
Continue to cook until the cheese is very melted. Using a spatula, scoop the meat/onion/bacon/cheese onto the buns.
Top with homemade jalapeño ranch.
Enjoy!